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Grilled Rosemary and Lemon Chicken Legs https://www.metro.ca/userfiles/image/recipes/cuisses-poulet-grillees-romarin-citron-4499.jpg PT10M PT25M PT3H35M
Thoroughly blend lemon juice and corn syrup in asmall bowl, then add zests and oil. Set aside.Place chicken, onions, fennel, rosemary, and garlic inan airtight container or resealable bag. Add lemonmixture and close container. Allow to marinate in refrigerator 3 to 4 hours, stirring occasionally.Preheat barbecue to high.Remove chicken from marinade and drain. Set marinade aside.Place a large square of aluminium foil on hot grill and place chicken on top. Reduce heat tomedium-low.Cook 20 to 25 minutes or until meat separates easilyfrom bones. Salt and pepper.Brush meat with marinade during the first 10 minutesof cooking only. Discard unused marinade.Add onions and fennel bulbs 5 minutes before chickenis done.Cook thoroughly.
4
2 1 2 2
2 lemon (juice and zests) 2 Tbsp. (30 mL) corn syrup 1/3 cup (80 mL) canola oil 4 large fresh chicken legs 2 onion, quartered 2 small fennel bulbs, quartered 3 Tbsp. (45 mL) fresh rosemary 2 cloves garlic, chopped salt and ground pepper to taste
Grilled Rosemary and Lemon Chicken Legs

Grilled Rosemary and Lemon Chicken Legs

Rate this recipe
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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:25
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    lemon (juice and zests)
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    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


  • 2 Tbsp.
    (30 mL)
    corn syrup
  • 1/3 cup
    (80 mL)
    canola oil
  • 4
    large fresh chicken legs
    You might like:

    Flyer Deals  (3)
    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


  • 2
    onion, quartered
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 2
    small fennel bulbs, quartered
    You might like:

    Flyer Deal  (1)
    BEGONIA PLANT OR SPRING BULBS

    BEGONIA PLANT OR SPRING BULBS

    3 for $10.00

    4" POT ASSORTED COLOURS AND VARIETIES OR 3.99 EA.


  • 3 Tbsp.
    (45 mL)
    fresh rosemary
  • 2
    cloves garlic, chopped

  • salt and ground pepper to taste
Imprimer ma sélection

Preparation

Thoroughly blend lemon juice and corn syrup in a

small bowl, then add zests and oil. Set aside.

Place chicken, onions, fennel, rosemary, and garlic in

an airtight container or resealable bag. Add lemon

mixture and close container. Allow to marinate in refrigerator 3 to 4 hours, stirring occasionally.

Preheat barbecue to high.

Remove chicken from marinade and drain. Set marinade aside.

Place a large square of aluminium foil on hot grill and place chicken on top. Reduce heat to

medium-low.

Cook 20 to 25 minutes or until meat separates easily

from bones. Salt and pepper.

Brush meat with marinade during the first 10 minutes

of cooking only. Discard unused marinade.

Add onions and fennel bulbs 5 minutes before chicken

is done.

Cook thoroughly.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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